Marmalade Muffins

Adapted from: Bon Appetite Magazine, April 2012

Candied Orange Peel:

2 navel oranges, scrubbed

1 cup sugar

1 whole star anise

½ vanilla bean, split lengthwise

Muffins:

1 ½ sticks butter, room temperature

¾ cup sugar

¾ cup currants (or raisins)

½ cup Grand Marnier

1 ½ cups flour

1 tsp. baking powder

½ tsp. salt

½ cup fresh orange juice

3 tbsp. orange marmalade

2 tbsp. orange zest

2 eggs

¼ cup milk

To make the candied orange peel, cut all the rind off the oranges removing the pith. Keep the rind in large pieces. In a small saucepan, add cold water to the orange rind and bring to a boil. Drain and reserve peel. Add more cold water to the same pan, add the peel, and bring to a boil again. Drain and reserve peel. In the same pan, add 2 cups water and 1 cup sugar. Stir over medium heat until sugar dissolves. Add the reserved orange peel, star anise, and vanilla bean. Bring to a boil, reduce heat to a simmer, and partially cover. Cook for 50 minutes. Remove orange peel, cut into strips and place back in syrup. Chill and refrigerate.

To make the muffins, cream the butter and sugar with an electric mixer until fluffy. Preheat the oven to 350 degrees and line a muffin tin.

In a medium saucepan, add the currants and Grand Marnier, heat over medium heat until bubbly. Remove from heat and let the currants soak up the alcohol.

To the butter/sugar, add the flour, baking powder, salt, orange zest, orange juice, orange marmalade, eggs, and milk. Slowly mix to combine. Fold in the currants and any remaining liquid from the pan.

Spoon batter into tin and bake for 18 minutes.

Let cool completely. Top with candied orange peel and serve.

Printed from SweetLessons.blogspot.com